Effects of Withered with Different Light-Wave Bands on Qualities of Dancong Tea
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TS205.1

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    Abstract:

    Four light-wave bands of different wavelength,i.e.longer-720 nm,longer-640 nm,longer-520nm,longer-400nm were used in withering process of Oolong tea.The analysis of bio-chemical substances of the withered leaves and raw tea showed that: The tendency of bi

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WANG Deng-liang, ZHANG Ling-zhi, MAO Ming-hui, JANG Shao-ji. Effects of Withered with Different Light-Wave Bands on Qualities of Dancong Tea[J]. Journal of Food Science and Biotechnology,2006,25(2).

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